This is one of the easiest cakes you'll ever bake. It requires only a handful of ingredients, has no butter and it’s deliciously light and moist -- ideal for a hot summer day. Its tender crumb packs a wonderful flavour, and goes really well with a strong cup of tea (we love dipping ours in earl grey!). Not a fan of the glaze? Leave it out. It’ll taste great all the same.
Shopping list
-
125g/4½oz plain yoghurt or Greek yoghurt
-
180g/6oz granulated sugar
-
3 large eggs
-
180g/6oz all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
grated lemon zest from 1 medium-size lemon
-
120ml/4fl oz cup olive oil
For the glaze:
-
60ml fresh lemon juice
-
90g powdered sugar
Preparation
-
Preheat the oven to 175˚C. Spray an 8-inch round cake tin with baking spray, rub inside the surface of the pan with a paper towel to cover evenly with the spray. Line the bottom of the pan with parchment paper and spray it lightly. Set aside.
-
In a large bowl, whisk the yoghurt, sugar, and eggs, combining until well blended.
-
In a separate bowl, sift the flour, baking powder, salt and zest, mixing to just combine.
-
Slowly whisk the dry ingredients into the wet ingredients. Add the oil and stir well.
-
Pour the batter into the prepared cake tin.
-
Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time).
-
Cool the cake on a wire rack for 10 minutes; then turn it out of the tin onto the rack.
-
For the glaze, combine the lemon juice and powdered sugar in a small bowl and stir until smooth. Pour over the cake, spreading it all over it. Allow the cake to cool completely.
-
Make yourself a nice cup of tea and serve.